Forget school fetes and bake sales for the kids – this moist coffee and walnut cake is the perfect grown-up treat with a cuppa!
- 175g (6oz) self-raising flour
- 100g packet walnut pieces
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 medium eggs
- 4tbsp cold, strong black coffee
- For the topping:
- 200g (7oz) icing sugar
- 100g (3½ oz) butter, softened
- 2tbsp hot, strong black coffee
- 15 walnut halves
- 18 x 28cm (7 x 11in) tray bake tin, lined with baking parchment
Set the oven to 190°C (gas mark 5). Tip the flour into the bowl of a food processor and add the walnut pieces. Whizz until walnuts are finely ground. Alternatively, finely chop the nuts and stir them into the flour.
Tip flour into a bowl and add the butter, sugar, eggs and coffee. Beat until smooth, then spoon into the lined tin. Level the surface.
Bake in the centre of the oven for 30 mins, or until just firm to the touch in the centre. Remove the cake from the oven and leave to cool in the tin for 10 mins, then turn out on to a wire rack to cool completely.
To make the topping: Tip the icing sugar, butter and coffee into a bowl and beat until light and fluffy.
Just before serving, cut the cold cake into squares. Spoon some of the topping on to each square and top with a halved walnut.
Any leftovers can be kept in an airtight container for up to 2 days.
Top tip for making Espresso and walnut tray bake
Top tip: The uncut, undecorated cake may be frozen in a freezer bag for up to 1 month. Allow the cake to defrost before cutting and decorating it.